- 30 mins
- 70 mins
Ingredients
- 5 tbsp plus more for the dish
- kosher salt
- 1 lg head broccoli, cut into 1-2 inch florets, tender stems peeled and cut into 1/2 inch slices (about 5 cups)
- 1 tbsp chopped fresh sage
- 5 tbsp flour
- 3 tbsp dry sherry
- 1 cup chicken broth
- 1 cup milk
- 1 cup heavy cream
- pinch of freshly grated nutmeg
- freshly ground pepper
- 1 bunch scallions, chopped (about 1 cup)
- 1 1/2 cups shredded gruyere cheese (about 6 oz)
- 1 cooked 3 1/2 lb chicken, meat removed and cut into chunks, skinn and bones discarded
- 1/2 cup sliced or slivered almonds, toasted
- 1/2 cup grated parmesan cheese
- 1/4 cup breadcrumbs
Preparation
Step 1
preheat the oven to 400 and butter a shallow 3 qt casserole dish. bring a lg saucepan of salted water to a boil. add the broccoli and cook until bright green and almost tender (you still want it to have a little bite, it will cook more in the oven) drain; cool under cold running water and pat very dry. set aside.
melt 4 tbsp butter in a lg saucepan over med heat. when the butter is melted, add the sage and let sizzle a min, then add the flour. cook the roux, whisking, for 2-3 min, without letting it brown. pour in the sherry and cook to reduce it away, about 1 min.
whisk in 1 cup broth, the milk, heavy cream and nutmeg and season with salt and pepper. bring to a simmer and cook whisking occasionally to get out any lumps, until thickened, 6-7 min. stir in the scallions and gruyere until the cheese is melted, then remove the sauce from the heat.
in a lg bowl, mix together the sauce, broccoli, chicken and almonds until thoroughly coated. pour into the prepared casserole dish. in a small bowl, melt the remaining 1 tbsp butter in the microwave, then toss with the parmesan and breadcrumbs. sprinkle the mixture over the top of the casserole. bake until browned and bubbling, about 35 min.